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Chef Soupy's Asian Beef & Crab Cakes

Chef Soupy in the Great Day Kitchen

MORE VIDEO

Chef Soupy: Asian Crispy Beef Strips with Sticky Rice (Part 1)
Chef Soupy: Asian Style Crab Cakes (Part 1)
Chef Soupy: Asian Style Crab Cakes (Part 2)

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.



Asian Crispy Beef Strip/ Sticky Rice


Ingredients:

  • 8 oz Ribeye Steak (cut in to long strips)
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Sriracha (if desired)
  • Pinch of Sugar
  • 1 Teaspoon Lime Juice
  • 1 Teaspoon Sesame Seed
  • 1 Tablespoon Chopped Green Onions
  • Salt and Pepper for taste
  • 1 lb. of Sticky Rice (short grain)


Sauce Ingredients:


  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon White Vinegar
  • Pinch of Sugar
  • 1 Tablespoon Crushed Red Peppers (if desired)
  • 1 Tablespoon Lime Juice
  • 1 Teaspoon Chopped Cilantro
  • 1 Teaspoon Chopped Green Onion
  • 1 Teaspoon Sesame Oil



Directions:

1. Soak the rice for 3 to 4 hours. Drain and then steam it for 30 minutes, until it is cooked through.

2. Marinate steak with all of the wet ingredients. Set aside in the refrigerator for 4 to 5 hours; the longer the better. Bake the beef at low heat, 150 degrees, for about 30 to 40 minutes. Deep fry the meat at 350 degrees for 3-4 minutes or until crispy. Serve the beef with sticky rice and sauce.


Asian Style Crab Cake


Ingredients:

  • 8 oz Crab Meat
  • ½ oz of Chopped Green Onions
  • 1 Tablespoon Chopped Lemon Grass
  • 1 Tablespoon Chopped Yellow Onions
  • 1 Tablespoon Cilantro
  • 1 Teaspoon Sesame Oil
  • 1 egg
  • 3 oz. Bread Crumbs
  • Pinch of Sugar
  • Asian Slaw
  • ½ cup Green Cabbage
  • ½ cup Red Cabbage
  • 1 Tablespoon Shredded Carrots
  • Pinch of sugar
  • Chopped Green Onions and Cilantro for Garnish
  • 1 Tablespoon Honey
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Lemon Juice


Directions:

1. Combine all ingredients in a large bowl. Fold in crab meat and breadcrumbs.

2. Divide crab mixture into 4 equal portions, shaping each into a 2-inch-round patty.

3. Heat 1 Tablespoon oil in a large nonstick skillet over medium heat. Add crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm. Serve with tartar or Asian Slaw sauce.




Simple Food made with Love!



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